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Directions

Begin by splitting open each ancho chile and removing the seeds, then place in a blender. Now, place the adobo sauce in a bowl and press down on the peppers, liquid should come out. Put that liquid in the blender Add the red onion, green pepper, garlic, cumin, paprika, oregano, oil, salt, and pepper to the blender; and blend until smooth.This is your marinade sauce. Meanwhile, place half the chicken in a plastic bag and garnish it with the marinade. Add the remaining chicken and marinade, and repeat the glazing until it is evenly coated. Refrigerate the marinated chicken for about 30 minutes. Using a greased skillet, grill the chicken in small batches; 8 minutes per side. Remove cooked chicken to a cutting board and chop into small pieces. Season to taste with salt and pepper. Serve on tortillas with chopped vegetables.